Pan-Fried Shrimp with Creole Mayonnaise

This is so delicious ~ great crispy shrimp without the fat of deep-frying! We had Jalapeno-Lime Slaw on the side ~ great combination of sweet (shrimp) and spicy (slaw). The creole mayonnaise is excellent as well, and would be a great dipping sauce for fish too.

Yield: 4 servings (serving size: about 5 ounces shrimp and 2 teaspoons creole mayonnaise)

Total: 15 Minutes 

Ingredients:

• 2 1/4 ounces all-purpose flour (about 1/2 cup) 
• 1 1/4 teaspoons salt-free Creole seasoning (such as Tony Chachere's), divided
• 1/8 teaspoon salt 
• 1/4 cup fat-free milk 
• 3/4 cup dry breadcrumbs
• 1 1/2 pounds peeled and deveined large shrimp 
• 3 tablespoons olive oil, divided 
• 2 tablespoons canola mayonnaise 
• 1 teaspoon Worcestershire sauce
• 1/4 teaspoon hot sauce 

Preparation:

1. Combine flour, 1 teaspoon Creole seasoning, and salt in a shallow dish. Pour milk into a shallow dish. Place breadcrumbs in a shallow dish. Dredge shrimp in flour mixture; dip in milk. Dredge shrimp in breadcrumbs; shake off excess breading.
2. Heat a large nonstick skillet over medium-high heat. Add 1 1/2 tablespoons oil to pan; swirl to coat. Add half of shrimp; cook 2 minutes on each side or until done. Repeat procedure with remaining oil and shrimp.
3. Combine mayonnaise, remaining Creole seasoning, Worcestershire, and hot sauce in a small bowl; stir with a whisk. Serve Creole mayonnaise with shrimp.

Nutritional Information:

• Calories: 427
• Fat: 19.5g
• Saturated fat: 2.5g
• Monounsaturated fat: 11.3g
• Polyunsaturated fat: 4g
• Protein: 38.4g
• Carbohydrate: 22g
• Fiber: 0.9g
• Cholesterol: 261mg
• Iron: 4.7mg
• Sodium: 511mg
• Calcium: 111mg